In a medium bowl, whisk together ¼ cup of soy sauce, 2 tablespoons of honey, 2 tablespoons of olive oil, 2 minced garlic cloves, and 1 teaspoon of ground ginger. Add a pinch of salt and pepper to taste.

Cut 1 pound of chicken breast into bite-sized cubes and add them to the marinade. Cover and refrigerate for at least 30 minutes.

Preheat your grill to medium-high heat (about 400°F). If using wooden skewers, soak them in water for 30 minutes.

Thread the chicken, pineapple, and bell peppers onto skewers, leaving space between pieces.

Grill the kabobs for 10–15 minutes, turning occasionally, until the chicken is cooked through.

Remove the kabobs from the grill and let them rest for about 5 minutes before serving.